Grandma's Stewed Rhubarb
Description
This recipe for grandma's old-fashioned stewed rhubarb makes a big batch. It's good eaten plain, served with ice cream or yogurt, or on top of shortcake.
Ingredients
•
8 quarts diced fresh rhubarb
•
1 cup white sugar, or more to taste
•
1 tablespoon lemon juice
•
8 whole cloves
•
1 (3 ounce) package red Jell-O® dessert mix
•
1/4 cup honey, warmed
Directions
1
Place rhubarb, sugar, lemon juice, and cloves in a large stockpot over low heat; cover the pot. Cook, stirring occasionally, until rhubarb begins to release its juices, softens, and breaks apart, about 10 minutes.
2
Increase heat to medium; bring rhubarb mixture to a full rolling boil. Stir in gelatin mix until dissolved.
3
Cool mixture to room temperature, about 30 minutes; sweeten with honey.